Roasted beefdog over sauteed spicy rice cake and pasta 牛肠炒辣年糕米粉

Name: Roasted beefdog over sauteed spicy rice cake and pasta 牛肠炒辣年糕米粉
Yield: 2 servings
Cuisine: American
Ingredients: 3 oz frozen rice cake; 2 oz Jovial's brown rice spaghetti; 1/2 Onion; 1 Korean squash; 2 sweet baby bell peppers; 1/2 Poblano pepper; 2 garlic cloves; 1 tsp Ginger; 2 green onions; 5 dried anchovies, 1 2"x2 Kombu sheet; 1 Tsp Korean chilli paste; 1 tsp paprika power; 1 tsp fish sauce; 1 tsp sugar; to taste Salt; 2 Grass fed beef hotdogs

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

Inspired by Korean street food, stirfry spicy rice cake and roasted hotdogs. Two things put together, wow, what a delicious meal.

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

Inspired by Korean street food, stirfry spicy rice cake and roasted hotdogs. Two things put together, wow, what a delicious meal.

Saved

Ingredients

2 servings

3 ozfrozen rice cake
2 ozJovial's brown rice spaghetti
1/2Onion
1Korean squash
2sweet baby bell peppers
1/2Poblano pepper
2garlic cloves
1 tspGinger
2green onions
5dried anchovies, 1 2"x2 Kombu sheet
1 TspKorean chilli paste
1 tsppaprika power
1 tspfish sauce
1 tspsugar
to tasteSalt
2Grass fed beef hotdogs

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Steps

1

Cook pasta according to the package instruction.
2

In a separate pot, make dashi broth by adding anchovies and Kombu sheet into 4 cups of water.
3

Sauté onion, garlic, Ginger in 2 Tsp of olive oil. Add bell peppers and rice cake. Pour 2 cups of dashi broth. Bring it to a rolling boil and simmer.
4

Once the sauce start to thicken. Add chilli paste, paprika power. Stir to mix well and keep reducing the sauce. Add Korean squash one minute before done.
5

Roast beef hotdogs in a pan until golden brown.
6

Right before plating, stir in cooked brown rice spaghetti and green onions.

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Cooksnaps

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Eat Whole 2 Thrive @EatWhole2Thrive

on June 04, 2018 23:46

Florida

Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!